Ingredients with Measurements:
- 1 small head of green cabbage, thinly sliced
- 1 small red onion, thinly sliced
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 1/4 cup black vinegar
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large mixing bowl
- Whisk
- Chef's knife
- Cutting board
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced cabbage, red onion, julienned carrot, and sliced red bell pepper.
2. In a separate bowl, whisk together the black vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, salt, and pepper until well combined.
3. Pour the dressing over the slaw mixture and toss until all the vegetables are evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Before serving, sprinkle the chopped cilantro over the slaw and toss to combine.
Time:
Preparation time: 15 minutes
Cooking time: None
Total time: 45 minutes (including chilling time)
Temperature:
No cooking required.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 15g
Protein: 3g
Sodium: 700mg
Sugar: 9g
Fiber: 4g
Substitutions for ingredients:
- Red cabbage can be used instead of green cabbage.
- White onion can be used instead of red onion.
- Rice vinegar can be used instead of black vinegar.
- Maple syrup can be used instead of honey.
- Olive oil can be used instead of sesame oil.
Variations:
- Add sliced jalapenos or red pepper flakes for a spicy kick.
- Add sliced apples or pears for a sweet and crunchy twist.
- Add sliced almonds or peanuts for extra crunch.
Tips and tricks:
- Use a mandoline to thinly slice the vegetables for a more uniform texture.
- Make the slaw ahead of time and store it in the refrigerator for up to 2 days.
- Toss the slaw again before serving to redistribute the dressing.
Storage instructions:
Store the slaw in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This slaw is best served cold and does not need to be reheated.
Presentation ideas:
Serve the slaw in a large bowl or on individual plates. Garnish with additional cilantro leaves.
Garnishes:
- Additional cilantro leaves
- Sliced jalapenos
- Sliced apples or pears
- Sliced almonds or peanuts
Pairings:
- Grilled chicken or fish
- Tofu or tempeh
- Rice or quinoa
Suggested side dishes:
- Steamed broccoli or green beans
- Roasted sweet potatoes or butternut squash
- Brown rice or quinoa
Troubleshooting advice:
- If the slaw is too dry, add more dressing.
- If the slaw is too salty, add more honey or maple syrup to balance the flavors.
Food safety advice:
- Wash all vegetables thoroughly before slicing and using.
- Store the slaw in the refrigerator and discard any leftovers after 2 days.
Food history:
Black vinegar is a popular ingredient in Chinese cuisine and is made from fermented rice, wheat, and barley. Soy sauce is also a staple in Chinese cooking and is made from fermented soybeans. This slaw combines these two ingredients for a tangy and flavorful dressing.
Flavor profiles:
This slaw is tangy, savory, and slightly sweet with a hint of sesame and ginger.
Serving suggestions:
Serve this slaw as a side dish or as a topping for sandwiches or tacos.
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